FOO2602 - Food Preparation Practical Ii
Duration: Year module
NQF Level - 6
Credits - 12
Purpose: To select and apply the most applicable food preparation techniques to retain the nutritional value and optimum quality characteristics of the food that has to be prepared, like beef, mutton, chicken, fish and vegetables. Develop the competence to plan and execute the basic sensory evaluation techniques to determine the quality characteristics of food.